![Warm & Spicy Couscous Salad with Quorn Vegan Fillets](https://images.ctfassets.net/uexfe9h31g3m/6SNvM6ML5YgcMU204sCWAE/7b4576a1e64f79afd8224fd800f95149/quornfoods-4.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Crispy Tempura Recipe with Quorn Vegan Fillets
Quorn Vegan Fillets, vegetables and edible flowers fried in a crisp egg free batter, make this tasty vegan version of a traditional oriental Tempura.
Serves 2
50 mins
Easy
340 cals
(Per 100g)
Vegan
![Quorn Vegan Fillets packaging with nutritional information.](https://images.ctfassets.net/uexfe9h31g3m/uHXfjA2wxMSgcuWi06kqa/b71daf063e99949a01233cfb20e3bb78/Quorn_Vegan_Fillets_252g_MPS1486_5_Bag_Frozen_UK_1024x768-1-.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Vegan Fillets
High in Protein
High in Fibre
Low in Saturated Fat
Ingredients
- 125g Quorn Vegan Fillets (1 pack)
- 94g flour
- ½ tbsp Chinese five spice
- ½ tsp salt
- 125ml sparkling water
- sunflower oil, for deep-frying
- 100g small courgettes, trimmed and halved lengthwise
- 50g green beans, trimmed
- 50g edible flowers
- 125ml vegan mayonnaise
- ½ tbsp lime juice
- ½ tbsp chives, chopped
- 2 tsp wasabi paste
- 4 lime wedges, to serve
Method
- Combine the flour, Chinese five spice, salt and sparkling water and whisk until slightly smooth but still a bit lumpy.
- Heat the oil for deep-frying to 180°C.
- Dip each piece of zucchini into the batter, allow the excess to drip off and gently place it into the warm oil. Fry for 2-3 minutes until crisp and drain on kitchen paper. Fry the zucchinis off in batches. Repeat the process with the green beans and edible flowers.
- Cut each Quorn Vegan Fillet into 4 strips, dip the strips into the batter, allow the excess to drip off and fry for 2-3 minutes until crisp. Drain on kitchen paper.
- Whisk the vegan mayonnaise, lime juice, chives and wasabi together until smooth. Serve it alongside the warm fried vegetables with the lime wedges.
TIP: Edible flowers that are ideal to be fried in a tempura batter include organic snapdragons, nasturtiums, pansies and violas.
Recipe Inspiration
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